CN103637119A - 一种香甜酱芋头及其制备方法 - Google Patents
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Abstract
本发明公开了一种香甜酱芋头及其制备方法,是由芋头、冬瓜、红薯、杏仁、花生、猴头菇、菜豆、鸡血藤、白芨、熟地黄、玉竹、白芷、鲜姜、花椒、八角、豆蔻、小茴香、鱼香草、花溪辣椒等原料组成。本发明有益效果为:香甜酱芋头是一种天然、健康、美味食品,色泽鲜艳,质地香嫩,味道鲜甜。而且酱制时间短,含盐量少,加入多种中药保健成份,开胃健脾、有益健康。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种酱菜及其制备方法。
背景技术
酱菜是将新鲜蔬菜经盐腌后进行脱盐,然后用甜面酱、豆酱、辣椒酱或酱油浸渍而成,其具有独特的风味,甜咸适中、脆嫩清香、酱味浓郁,有助于消化,还可以调节肠胃功能,一年四季深受广大消费者的喜爱。由于生活水平的不断提高,人们对吃的要求也越来越高,不但要吃得饱,更要吃得好,吃得健康。不仅仅包括传统饮食所要求的色香味俱全,在日益加快的生活节奏下,便于携带和保藏,也成为了目前菜品的要求之一,特别是对于辅助调味性质的配菜。但由于许多新鲜蔬果贮藏时间有限,制成干品后又会损失大量的营养物质,失去原有的风味和滋味,限制了开发及商用价值。将新鲜果蔬制作成酱菜,既满足了方便食用的要求,又避免了新鲜果蔬容易腐烂变质的问题。酱菜鲜咸爽口,酱味浓郁,保留了蔬果的天然营养成份,而且方便存贮和食用,满足不同人群的需求。酱菜或咸菜一般口味较重,含有大量对人体有害的亚硝酸盐、防腐剂和色素,不能多吃。目前,市面上有许多腌制品出售,但其营养成分含量低,且存在口味单一、制备周期长的缺点,尤其是制作过程添加防腐剂等,食用过多不利于消费者的身体健康。
发明内容
本发明的目的是在于提供一种香甜酱芋头及其制备方法。
为解决这一问题,本发明所采取的技术方案为:香甜酱芋头由以下重量份的原料组成:芋头150-160、冬瓜60-65、红薯40-42、杏仁10-12、花生18-20、猴头菇15-16、菜豆32-34、鸡血藤1-2、白芨1-2、熟地黄2-3、玉竹1-2、白芷2-3、鲜姜10-12、花椒8-10、八角3-4、豆蔻3-4、小茴香5-6、鱼香草4-5、花溪辣椒12-14、低钠盐20-25、白酒20-25、酱油26-28、甜面酱60-65、营养添加剂4-5、水适量。其中营养保健添加剂由以下重量份的原料组成:焦山楂30-35、丁葵草10-12、黑皮根2-3、葡萄籽3-4、葡萄叶5-6、黄酒7-8、棒棒草1-2、蜜桶花5-6、三七粉1-2、仙灵脾3-4、丹参10-12、水适量。
本发明的香甜酱芋头制备过程按以下步骤进行:
(1)芋头、冬瓜、红薯去皮,与猴头菇一起洗净切小丁,鲜姜、花溪辣椒洗净剁碎成蓉,倒入杏仁、花生、菜豆,用低钠盐、白酒腌制2-4天,拧去盐渍出的多余水分,得料a;
(2)花椒、八角、豆蔻、小茴香、鱼香草、鸡血藤、白芨、熟地黄、玉竹、白芷、加5-8倍量水煎煮1-2小时,过滤得浸提液为料b;
(3)料b与酱油、甜面酱混合均匀,得料c;
(4)料a中均匀拌入营养添加剂、其他剩余成份后装入到布袋中,投入料c中酱制,每天捞出翻搅2-3次;
(5)酱制6-10天后捞出,分瓶包装。
另外,营养保健添加剂的制作方法为:将焦山楂、丁葵草、黑皮根、葡萄籽、葡萄叶、棒棒草、蜜桶花、仙灵脾、丹参、加适量水煎煮1-2小时,过滤得煎煮液;将其它剩余成分与所得的煎煮液混合,继续小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
本发明的有益效果:香甜酱芋头是一种天然、健康、美味食品,色泽鲜艳,质地香嫩,味道鲜甜。而且酱制时间短,含盐量少,加入多种中药保健成份,开胃健脾、有益健康。
具体实施方式
香甜酱芋头,由以下重量份(kg)的原料组成:
芋头160、冬瓜60、红薯42、杏仁10、花生20、猴头菇16、菜豆32、血藤2、白芨1、熟地黄3、玉竹1、白芷3、鲜姜12、花椒10、八角4、豆蔻3、小茴香6、鱼香草4、花溪辣椒14、低钠盐25、白酒22、酱油28、甜面酱65、营养添加剂5、水适量。
其中营养保健添加剂由以下重量份(kg)的原料组成:焦山楂30、丁葵草10、黑皮根3、葡萄籽4、葡萄叶6、黄酒8、棒棒草2、蜜桶花6、三七粉2、仙灵脾4、丹参12、水适量。
制备方法,包括如下步骤:
(1)芋头、冬瓜、红薯去皮,与猴头菇一起洗净切小丁,鲜姜、花溪辣椒洗净剁碎成蓉,倒入杏仁、花生、菜豆,用低钠盐、白酒腌制4天,拧去盐渍出的多余水分,得料a;
(2)花椒、八角、豆蔻、小茴香、鱼香草、鸡血藤、白芨、熟地黄、玉竹、白芷、加5倍量水煎煮1小时,过滤得浸提液为料b;
(3)料b与酱油、甜面酱混合均匀,得料c;
(4)料a中均匀拌入营养添加剂、其他剩余成份后装入到布袋中,投入料c中酱制,每天捞出翻搅2次;
(5)酱制10天后捞出,分瓶包装。
另外,营养保健添加剂的制作方法为:将焦山楂、丁葵草、黑皮根、葡萄籽、葡萄叶、棒棒草、蜜桶花、仙灵脾、丹参、加适量水煎煮1小时,过滤得煎煮液;将其它剩余成分与所得的煎煮液混合,继续小火煮沸、搅拌30分钟,冷却、喷雾干燥,即得。
Claims (3)
1.一种香甜酱芋头,其特征在于,由以下重量份的原料组成:芋头150-160、冬瓜60-65、红薯40-42、杏仁10-12、花生18-20、猴头菇15-16、菜豆32-34、鸡血藤1-2、白芨1-2、熟地黄2-3、玉竹1-2、白芷2-3、鲜姜10-12、花椒8-10、八角3-4、豆蔻3-4、小茴香5-6、鱼香草4-5、花溪辣椒12-14、低钠盐20-25、白酒20-25、酱油26-28、甜面酱60-65、营养添加剂4-5、水适量。
2.根据权利要求l所述的香甜酱芋头的制备方法,其特征在于:包括如下步骤:
(1)芋头、冬瓜、红薯去皮,与猴头菇一起洗净切小丁,鲜姜、花溪辣椒洗净剁碎成蓉,倒入杏仁、花生、菜豆,用低钠盐、白酒腌制2-4天,拧去盐渍出的多余水分,得料a;
(2)花椒、八角、豆蔻、小茴香、鱼香草、鸡血藤、白芨、熟地黄、玉竹、白芷、加5-8倍量水煎煮1-2小时,过滤得浸提液为料b;
(3)料b与酱油、甜面酱混合均匀,得料c;
(4)料a中均匀拌入营养添加剂、其他剩余成份后装入到布袋中,投入料c中酱制,每天捞出翻搅2-3次;
(5)酱制6-10天后捞出,分瓶包装。
3.根据权利要求l所述的营养保健添加剂,其特征在于,由下列重量份的原料制成:焦山楂30-35、丁葵草10-12、黑皮根2-3、葡萄籽3-4、葡萄叶5-6、黄酒7-8、棒棒草1-2、蜜桶花5-6、三七粉1-2、仙灵脾3-4、丹参10-12、水适量;制备方法为:将焦山楂、丁葵草、黑皮根、葡萄籽、葡萄叶、棒棒草、蜜桶花、仙灵脾、丹参、加适量水煎煮1-2小时,过滤得煎煮液;将其它剩余成分与所得的煎煮液混合,继续小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
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CN108782775A (zh) * | 2018-05-22 | 2018-11-13 | 祖名豆制品股份有限公司 | 一种芋头花生腐乳酱及其制备方法 |
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CN108782775B (zh) * | 2018-05-22 | 2022-04-12 | 祖名豆制品股份有限公司 | 一种芋头花生腐乳酱及其制备方法 |
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